All the flavors of traditional jambalaya with the ease of a slow cooker and none of the carbs! This low carb crockpot jambalaya couldn’t be any easier and will quickly become your family’s favorite comfort food!
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Tell me I’m not the only one who busts out the slow cooker at the first sign of fall? The smell of a delicious meal cooking in a crockpot on a fall day is my idea of comfort.
This jambalaya is very similar to my original keto jambalaya with just a few tweaks to make it crockpot friendly. If you like that recipe, you are gonna love this one!
Ingredients and Substitutions for Low Carb Crock Pot Jambalaya
- Chicken thighs – You can swap chicken thighs with chicken breast.
- Seasonings – Yes there are a bunch, but they are all there for a reason. Feel free to adjust the heat to suit your taste.
- Onion, Celery, and Bell Pepper are the traditional veggies in jambalaya and the base for most creole and cajun recipes. These vegetables are crucial for the flavor of a good jambalaya. To hide them from picky eaters, you can chop them super fine and they aren’t noticeable at all.
- Chicken Stock Concentrate or chicken bullion
- Diced tomatoes – I usually use canned, but you can add fresh tomatoes too.
- Worcestershire Sauce
- Andouille Sausage – I use Aidelle’s which has really low carbs. If you can’t find andouille, you can sub smoked sausage.
- Jumbo Shrimp – I like to stick with jumbo shrimp since they are a bit harder to overcook. Small shrimp can tend to overcook and become rubbery in the slow cooker.
- Cauliflower Rice – I usually prefer fresh cauliflower, but for this recipe, I actually prefer to use frozen riced cauliflower. You can just toss it in towards the end of the cooking time and it is SO easy!
Can this Jambalaya be made ahead of time?
I am all for freezer cooking. It saves SO much stinking time and makes it super easy to bypass the drive-through line on busy nights. If I am already making a recipe, it takes only a few minutes to double or triple it and freeze the
If you want to make this into a freezer meal, simply put all the ingredients EXCEPT the shrimp, cauliflower rice and optional toppings into a large freezer bag and freeze for up to six months.
If you are like me and afraid that you might forget to keep the shrimp and cauliflower rice on hand, you can attach a bag of frozen shrimp and the bags of frozen cauliflower rice to the large bag with the rest of the ingredients. I usually do this with tape or a large rubber band.
To cook from frozen, just dump the bag with the majority of the ingredients into the slow cooker and from there just follow the directions as they are written in the recipe card, adding one additional hour to the cooking time.
How do I store leftovers?
This is one of those great recipes that is almost better the next day – which is just another reason why I love it.
Store the leftovers in the fridge in a tightly sealed container for 5-7 days. Reheat in the microwave or in a skillet over medium heat.
Be sure to check out these other great recipes:
Keto Crockpot Jambalaya
- 1 lb Boneless Skinless Chicken Thighs
- 1 tsp Paprika
- ½ tsp Garlic Powder
- ¾ tsp Onion Powder
- ¼ tsp Cayenne Pepper or to taste
- ¼ tsp Thyme
- ¼ tsp Oregano
- 1 tsp Salt
- ½ tsp Pepper divided
- 2 cloves Garlic Minced
- 3 Bay Leaves
- ½ White Onion Diced
- 1 Stalk of Celery Diced
- 1 Green Bell Pepper Diced
- 2 tsp Chicken Stock Concentrate or 1 tsp reduced sodium chicken bullion granules
- ½ cup Diced Tomatoes
- 2 tsp Worcestershire Sauce
- ½ lb Andouille Sausage Sliced
- 1 lb Jumbo Shrimp peeled and deveined
- 20 oz Frozen Riced Cauliflower
- Green Onion Chopped, Optional
- Hot Sauce Optional
- Place the chicken thighs in the bottom of your slow cooker.
- In a small bowl, combine the paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper. Sprinkle half of this mixture over the chicken.
- Top the chicken with the garlic cloves, bay leaves, chopped onion, chopped celery, chopped green pepper, chicken stock concentrate, diced tomatoes, Worcestershire sauce, and sliced andouille sausages.
- Cook on low for 6 hours (or high for 3 hours).
- After 5 hours (or 2 ½ if cooking on high) remove the lid and stir the jambalaya, breaking the chicken into pieces as you stir. It should be very tender and shred easily. Stir in the shrimp and cauliflower rice. Return the lid to the slow cooker and cook for the remaining time.
- Serve garnished with chopped green onions and hot sauce to taste.